ArticlePlants (Basel, Switzerland)2024
Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation.
Article in Plants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Multi-omics dissection of phyllospheric microbial succession and volatile flavor compound formation in cigar tobacco during fermentation.Journal of the science of food and agriculture · 2026Article
- Effects of harvest maturity coupled with various drying methods on the quality and aroma composition of gray jujube powder.Food chemistry: X · 2025Article
- Co-cultivation effects ofRSC advances · 2025Article
- Effects of water flow treatment on muscle quality, nutrient composition and volatile compounds in common carp (Food chemistry: X · 2025Article
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Authors and funding
10 authors.
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Abstract
Current research does not fully elucidate the key compounds and their mechanisms that define the aroma profile of fresh jujube fruits. Therefore, this study conducted a comprehensive analysis of both free and glycosidically bound aroma compounds in fresh jujube fruits of ten cultivars. Utilizing gas chromatography-mass spectrometry (GC-MS), we identified 76 volatile free aroma compounds and 19 glycosidically bound volatile compounds, with esters, aldehydes, and ketones emerging as the predominant volatile compounds in the jujube fruits. Odor activity value (OAV) analysis revealed that the primary aroma profile of the jujubes is characterized by fruity and fatty odors, with β-damascenone being a key contributor to the fruity aroma, and (E)-2-oct-en-1-al and nonanal significantly influencing the fatty aroma. Moreover, the integration of sensory evaluation and partial least squares regression (PLSR) analysis pinpointed octanal, (E)-2-oct-en-1-al, nonanal, β-damascenone, and pentanal as significant contributors to the jujube's characteristic aroma, while isoamyl acetate was identified as significantly influencing the fatty acid taste. This study not only underscores the complexity of the jujube aroma composition but also highlights the impact of environmental factors on aroma profiles, offering valuable insights into the sensory characteristics of jujube fruits.
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